Peppermint Pink Valentine Mold

5.0
(2)

Don't throw out those Christmas candy canes they will come in handy with this recipe. This recipe can be easily doubled.

Servings:
6
Yield:
6 servings

Ingredients

  • 1 (.25 ounce) package unflavored gelatin

  • ½ cup white sugar, divided

  • teaspoon salt

  • 2 eggs, separated

  • 1 ¼ cups milk

  • ¼ teaspoon peppermint extract

  • 3 drops red food coloring

  • 1 cup whipping cream, whipped

Directions

  1. In a medium saucepan over no heat, combine gelatin, 1/4 cup sugar and salt, mix well and reserve. In a medium bowl, beat together egg yolks and milk, add to gelatin mixture.

  2. Cook gelatin and egg mixture in saucepan over low heat; stir constantly until the gelatin dissolves and mixture thickens slightly or about 5 minutes. Remove from heat and add peppermint extract or candy.

  3. Add food coloring and mix. Chill in refrigerator until mixture is slightly thicker than the consistency of unbeaten egg whites.

  4. In a small bowl, beat egg whites until stiff, but not dry. Gradually add remaining sugar and beat until very stiff and fold into gelatin mixture; fold in whipped cream.

  5. Turn into a 5-cup heart-shaped mold; chill until firm. Unmold and garnish with additional whipped cream, if desired; serve.

Cook's Note:

Substitute 1/2 cup crushed peppermint candies for the peppermint extract if you've got candies but no extract in the kitchen!

Nutrition Facts (per serving)

177 Calories
9g Fat
20g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 177
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 25%
Cholesterol 88mg 29%
Sodium 102mg 4%
Total Carbohydrate 20g 7%
Total Sugars 19g
Protein 5g
Vitamin C 0mg 1%
Calcium 83mg 6%
Iron 0mg 2%
Potassium 119mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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